Page 8 - Demo

THE EDITORIAL BOARD CHEF THAILAND MAGAZINE
From left to right
Antony Scholtmeyer, Pierre Andre Haus, Pisit Jinopong, Arnaud Dunand Sauthier, Laurent Ganguillet, Thitid Tassanakajohn, Greg Meadows
ANTONY SCHOLTMEYER
Born and raised in Melbourne, Australia, Anthony has worked his way up from his rst apprenticeship in his father’s restaurant at only sixteen years of age and has continued this journey as a Chef ever since.
He has just taken up the role of Executive Chef at Capella Bangkok, a pre-opening luxury hotel on the Chao Praya river. Antony was previously the Executive Chef and Chef de Cuisine at Okura Prestige where he received One Michelin Star for Elements restaurant where he conceived and implemented the concept of French Cuisine with Japanese in uences.
Prior to this Antony was Executive Chef at The Sukhothai Bangkok as well as InterContinental Hotels in China and Penha Longa Hotel just outside of Lisbon, Portugal, a Ritz Carlton managed hotel.
PIERRE ANDRE HAUS
Chef Pierre-andré Hauss was previously at Grand Millennium Sukhumvit, Bangkok Thailand and Le Meridien Phuket Beach Resort, Thailand as Executive Chef and is now responsible for Western food production and food presentation for Thai airlines.
PISIT JINOPONG
Chef Pisit‘s much in demand culinary skills and creativity, both Asian and Western, comes from his 26 years of experience at ve luxury star hotels and resorts around Thailand and overseas such as the Myanmar, Singapore, Hong Kong, PRC Macau and Maldives Island.
His various positions have included Executive sous chef, Chef de Cuisine and now Executive chef of Anantara Golden Triangle, Chiang Rai. His culinary experiences are not only in daily operation but also taking part in Bangkok Chef Charities and guest chef for many luxury hotels in Europe and also part of Thai chef association.
ARNAUD DUNAND SAUTHIER
Chef Arnaud has over 15 years of experience in ne dining, and having worked with the most res-pected culinary extraordinaires worldwide, including Guy Martin; Marc Veyrat in L’Auberge de L’Eridan; and Emile Jung at Crocodile. He also spent three years at Maison Lameloise in Bour-gogne before venturing to Le Crillon in Paris under the leadership of Jean-Francois Piège. Now aged 35, Chef Arnaud is delighted to share his culinary passion with Mandarin Oriental, Bangkok, In December
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